U.S. patent application number 13/856944 was filed with the patent office on 2013-10-17 for machine for making, storing and dispensing yogurt.
This patent application is currently assigned to ALI S.p.A. - CARPIGIANI GROUP. The applicant listed for this patent is ALI S.P.A. - CARPIGIANI GROUP. Invention is credited to Andrea COCCHI, Roberto LAZZARINI.
Application Number | 20130269540 13/856944 |
Document ID | / |
Family ID | 46262127 |
Filed Date | 2013-10-17 |
United States Patent
Application |
20130269540 |
Kind Code |
A1 |
LAZZARINI; Roberto ; et
al. |
October 17, 2013 |
MACHINE FOR MAKING, STORING AND DISPENSING YOGURT
Abstract
This invention relates to a machine for making, storing and
dispensing yogurt, comprising a tank for processing a certain
quantity of milk, a device for inoculating milk ferments inside the
tank, a cylinder for keeping and storing the yogurt, which is
connected to the processing tank, a tap for dispensing the yogurt
coming from the keeping and storing cylinder; the machine also
comprises a heating and cooling unit connected to the processing
tank and capable of causing the milk to reach a first
pasteurization temperature, a second inoculation temperature, at
which a certain quantity of milk ferments is inoculated in the
processing tank through the inoculating device, and a third
fermentation temperature of the milk ferments; the heating and
cooling unit is also connected to the keeping and storing cylinder
to cool the yogurt coming from the processing tank and to bring it
to a fourth cooling temperature and to a fifth storing and
dispensing temperature.
Inventors: |
LAZZARINI; Roberto; (Reggio
Emilia, IT) ; COCCHI; Andrea; (Calderara Di Reno
(Bologna), IT) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
ALI S.P.A. - CARPIGIANI GROUP |
Milano |
|
IT |
|
|
Assignee: |
ALI S.p.A. - CARPIGIANI
GROUP
Milano
IT
|
Family ID: |
46262127 |
Appl. No.: |
13/856944 |
Filed: |
April 4, 2013 |
Current U.S.
Class: |
99/455 |
Current CPC
Class: |
A23C 9/1223 20130101;
A23G 9/28 20130101 |
Class at
Publication: |
99/455 |
International
Class: |
A23G 9/28 20060101
A23G009/28 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 12, 2012 |
IT |
BO2012A000195 |
Claims
1. A machine for making, storing and dispensing yogurt,
characterized in that it comprises at least one tank for processing
a certain quantity of milk, a device for inoculating milk ferments,
a tap for dispensing yogurt, a first mixer inside the tank for
processing and mixing the milk and the yogurt; a heating and
cooling unit connected to the tank; the heating and cooling unit
being capable of causing the milk to reach a first pasteurization
temperature, a second inoculation temperature, at which a certain
quantity of milk ferments is inoculated in the processing tank, and
a third fermentation temperature of the milk ferments; the heating
and cooling unit being capable of cooling the yogurt inside the
processing tank and of bringing it to a fourth cooling temperature
and to a fifth storing and dispensing temperature; a unit for
adjusting and controlling the heating and cooling unit being
capable of adjusting each value of the first, the second, the
third, the fourth and the fifth temperatures based on a respective
predetermined and set temperature value and based on a respective
time interval for maintaining the temperatures.
2. A machine according to claim 1, comprising a tank for processing
a certain quantity of milk, a device for inoculating milk ferments
inside the tank, a cylinder for keeping and storing the yogurt,
which is connected to the processing tank, a tap for dispensing the
yogurt coming from the keeping and storing cylinder, a first mixer
inside the processing tank and a second mixer inside the keeping
and storing cylinder for mixing the milk and yogurt, respectively;
a heating and cooling unit connected to the tank and to the keeping
and storing cylinder; the heating and cooling unit being capable of
causing the milk to reach a first pasteurization temperature, a
second inoculation temperature, at which a certain quantity of milk
ferments is inoculated in the processing tank through the
inoculating device, and a third fermentation temperature of the
milk ferments; the heating and cooling unit also being connected to
the keeping and storing cylinder to cool the yogurt coming from the
processing tank and to bring it to a fourth cooling temperature and
to a fifth storing and dispensing temperature; a unit for adjusting
and controlling the heating and cooling unit being capable of
adjusting each value of the first, the second, the third, the
fourth and the fifth temperatures based on a respective
predetermined and set temperature value and based on a respective
time interval for maintaining the temperatures.
3. A machine according to claim 1, wherein the inoculating device
is logically connected to the adjustment and control unit, the
adjustment and control unit controlling the release of a certain
quantity of milk ferments once the milk, which is contained in the
processing tank, reaches the second inoculation temperature.
4. A machine according to claim 3, wherein the heating and cooling
unit is connected to the inoculating device.
5. A machine according to claim 1, comprising an operator interface
which is connected to the adjustment and control unit; the operator
setting, through the interface, the first, the second, the third,
the fourth and the fifth temperatures and the respective time
intervals for keeping the temperatures.
6. A machine according to claim 2, comprising a device for
measuring the fermentation level of the yogurt, which is logically
connected to the adjustment and control unit; the adjustment and
control unit measuring the fermentation level of the yogurt
contained in the processing tank and controlling the transfer of
the yogurt from the processing tank to the keeping and storing
cylinder once the predetermined fermentation level is reached.
7. A machine according to claim 1, comprising a device for
dispensing yogurt toppings, which communicates with the processing
tank and/or with the keeping and storing cylinder.
8. A machine according to claim 1, comprising a device for
dispensing yogurt toppings, which is mounted at the yogurt
dispensing tap.
9. A machine according to claim 7, wherein the device for
dispensing toppings is logically connected to the adjustment and
control unit; the adjustment and control unit controlling the
release of the toppings.
10. A machine according to claim 1, wherein the heating and cooling
unit comprises a heating circuit and a refrigerating circuit; the
heating circuit and the refrigerating circuit being capable of
causing the milk contained in the processing tank to reach the
first, the second and the third temperatures and the fourth and the
fifth temperatures.
11. A machine according to claim 2, wherein the heating and cooling
unit comprises a heating circuit and a refrigerating circuit; the
heating circuit and the refrigerating circuit being capable of
causing the milk contained in the processing tank to reach the
first, the second and the third temperatures and causing the yogurt
contained in the keeping and processing cylinder to reach the
fourth and the fifth temperatures.
Description
[0001] This application claims priority to Italian Patent
Application BO2012A000195 filed Apr. 12, 2012, the entirety of
which is incorporated by reference herein.
BACKGROUND OF THE INVENTION
[0002] This invention relates to a machine for making, storing and
dispensing yogurt.
[0003] The invention addresses the field of the production, storage
and dispensing of artisanal yogurt and similar dairy products in
commercial establishments such as yogurt parlors and stalls,
patisseries and the like, where artisanally made plain yogurt, with
or without toppings or additional ingredients, are served to
consumers.
[0004] In this context, conventional machines for making artisanal
yogurt are known. These include milk pasteurizing machines,
fermentation devices for inoculated milk and refrigerating machines
for keeping the yogurt.
[0005] These conventional machines allow artisanal yogurt to be
made according to a production cycle defined by a predetermined
sequence of operating steps, as described below.
[0006] First of all, the milk from which the yogurt will be made is
poured by an operator into a tank of the pasteurizing machine. The
pasteurizing machine cooks the milk contained in the tank in a
water bath to a defined pasteurization temperature for
predetermined lengths of time.
[0007] Once the milk has been pasteurized, the milk is cooled in
the tank and then inoculated with a defined quantity of milk
ferments, usually in proportion to the capacity of the tank. More
specifically, the operator adds the milk ferments in the cooled
milk using a dosing system.
[0008] Next, the operator transfers the pasteurized, cooled and
inoculated ilk from the pasteurizing machine to a fermentation tank
of the fermentation device.
[0009] The fermentation tank reaches a defined fermentation
temperature and is maintained for a predetermined length of time in
order to promote the growth and multiplication of the bacteria
present in the milk ferments.
[0010] When fermentation is over, the fermented milk is cooled to a
storage temperature, at which point the yogurt production cycle is
finished.
[0011] At this point, the operator places the yogurt in specific
refrigerating machines which keeps the yogurt at a defined storage
temperature.
[0012] If necessary, additional ingredients or toppings can be
added directly to the yogurt when it is served to the consumer.
[0013] The conventional machines described above have several
disadvantages.
[0014] First of all, using a plurality of machines/devices for the
yogurt production cycle necessarily involves the presence of an
operator responsible for production, from pasteurization to
obtainment of the finished yogurt, thus significantly raising the
cost of labor added to the costs of the finished product.
[0015] Furthermore, using a plurality of machines/devices to make
the yogurt is particularly disadvantageous in terms of the space
needed for their installation in an artisan shop.
SUMMARY OF THE INVENTION
[0016] This invention has for an aim to provide a machine for
making, storing and dispensing yogurt, in particular artisanal
yogurt, which overcomes the above mentioned disadvantages.
[0017] More specifically, the aim of the invention is to provide a
machine which does not require the attendance of an operator during
the yogurt production cycle once the basic ingredients have been
supplied.
[0018] A further aim of the invention is to provide a flexible
machine, that is, a machine which can make, store and dispense both
plain and flavored artisanal yogurt, depending on the taste and
requirements of the consumer and seller of the yogurt.
[0019] The above specified aims are achieved by a machine for
making, storing and dispensing yogurt comprising the technical
features set out in the independent claim 1.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] Further features and advantages of the invention are more
apparent in the detailed description below of a preferred,
non-limiting embodiment of a machine for making, storing and
dispensing yogurt, as illustrated in the accompanying drawings, in
which:
[0021] FIG. 1 shows a schematic view of a machine for making,
storing and dispensing yogurt according to this invention;
[0022] FIG. 2 illustrates a second embodiment of the machine of
FIG. 1;
[0023] FIG. 3 shows a schematic view of a heating and cooling
system according to the invention.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0024] With reference in particular to FIG. 1, the numeral 1
denotes a machine for making, storing and dispensing yogurt,
comprising a mounting frame 2 substantially in the shape of a
parallelepiped.
[0025] The mounting frame 2 is equipped with a plurality of wheels
3 which advantageously allow the machine 1 to be easily moved and
positioned in a production room or shop.
[0026] The machine 1 comprises a tank 4 for processing a certain
quantity of milk, a cylinder 5 for keeping and storing the yogurt,
which is connected to the processing tank 4, and a tap 6 for
dispensing the yogurt coming from the keeping and storing cylinder
5.
[0027] The processing tank 4 is located at the top of the machine
1, making it easier to access for pouring the milk into it.
[0028] Inside the processing tank 4, a first mixer 9 stirs the milk
used for preparing the yogurt.
[0029] Preferably, the processing tank 4 has a lid, not
illustrated, which closes the top of it and which protects the
contents of the tank.
[0030] The yogurt keeping and storing cylinder 5 is mounted under
the processing tank 4.
[0031] The processing tank 4 is connected to the keeping and
storing cylinder 5 by a connecting pipe 7.
[0032] Advantageously, the processing tank 4 comprises suction
means 8 which are in fluid communication with the connecting pipe 7
and which allow the yogurt to be more easily transferred from the
processing tank 4 to the keeping and storing cylinder 5. The
suction means 8 may, for example, be in the form of a pump.
[0033] The keeping and storing cylinder 5 extends substantially
horizontally along its longitudinal axis.
[0034] Inside the cylinder 5 there is a second mixer 10 which,
besides continuously stirring it, feeds the yogurt towards the
dispensing tap 6. The second mixer 10 rotates about a horizontal
axis of rotation R which is substantially parallel to the axis of
extension of the keeping and storing cylinder 5.
[0035] Preferably, the second mixer 10 is in the form of a mixing
and feeding screw which moves the yogurt from the bottom of the
cylinder 5 towards the dispensing tap 6.
[0036] The first mixer 9 and the second mixer 10 are driven by
respective motor means 30.
[0037] The machine 1 comprises an inoculating device 11 in fluid
communication with the processing tank 4. The inoculating device 11
is designed to deliver a predetermined quantity of milk ferments
into the processing tank 4 during the preparation of the yogurt.
Preferably, the predetermined quantity of milk ferments is
proportional to the capacity of the processing tank 4 or to the
quantity of milk inside the tank.
[0038] Inside the frame 2 of the machine 1 there is a heating and
cooling unit 12 comprising a heating circuit 13 and a refrigerating
circuit 14. The heating circuit 13 and the refrigerating circuit 14
are both connected to the processing tank 4, to the keeping and
storing cylinder 5 and to the inoculating device 11.
[0039] Preferably, the heating circuit 13 and the refrigerating
circuit 14 work with refrigerant.
[0040] The heating and cooling unit 12 comprises a power compressor
15, a refrigerating device 16 located downstream of the power
compressor 15, and a pipe system 17 in which the refrigerant flows,
as illustrated in FIG. 3.
[0041] In particular, the power compressor 15 adiabatically
compresses the refrigerant. In order to cool the refrigerant, the
refrigerant leaving the power compressor 15 is delivered to the
refrigerating device 16 which isobarically cools it. More
specifically, the refrigerating device 16 comprises a radiator 18
and a fan 19 whose combined action allows the compressed
refrigerant to be cooled.
[0042] The compressed, cooled refrigerant leaving the refrigerating
device 16 flows into an intermediate heat exchanger 20 and from
there to one or more laminating elements 21 which adiabatically
expand the compressed, cooled refrigerant.
[0043] More specifically, the refrigerating circuit 14 comprises a
plurality of laminating elements 21 located downstream of the
refrigerating device 16. More precisely, each laminating element 21
is located upstream of a coil 22 associated respectively with the
processing tank 4, with the keeping and storing cylinder 5 and with
the inoculating device 11.
[0044] In the embodiment described, the laminating element 21 is an
expansion valve. Preferably, the laminating element 21 is an
adjustable automatic expansion valve.
[0045] The refrigerating circuit 14 comprises a plurality of
shutoff solenoid valves 24, each located immediately upstream of
the respective laminating element 21.
[0046] The shutoff solenoid valve 24 opens and closes to turn the
flow of cooled refrigerant on and off in the respective laminating
element 21 and, hence, in the respective coil 22, depending on
whether or not heat is to be removed from the processing tank 4,
from the keeping and storing cylinder 5 or from the inoculating
device 11.
[0047] If all the shutoff solenoid valves 24 are open, the expanded
refrigerant leaving the laminating elements 21 flows through the
respective coils 22 of the processing tank 4, of the keeping and
storing cylinder 5 and of the inoculating device 11. That way, the
cooled refrigerant removes heat from the contents of the processing
tank 4, of the keeping and storing cylinder 5 and of the
inoculating device 11, thereby cooling them down and, at the same
time, heating itself up.
[0048] On leaving the respective coils 22, the heated refrigerant
flows through the intermediate heat exchanger 20 in the opposite
direction to the compressed, cooled refrigerant. Thus, the heated
refrigerant is at least partly cooled before it enters the power
compressor 15, thereby increasing the efficiency of the subsequent
compression stage.
[0049] The heating circuit 13 is embodied by a branch 23 which
prevents the compressed, heated refrigerant from reaching the
refrigerating device 16. The branch 23 allows the compressed,
heated refrigerant to reach the respective coils 22 of the
processing tank 4, of the keeping and storing cylinder 5 and of the
inoculating device 11. That way, the compressed, heated refrigerant
adds heat to the contents of the processing tank 4, of the keeping
and storing cylinder 5 and of the inoculating device 11, thereby
heating them up and, at the same time, cooling itself down.
[0050] On leaving the respective coils 22, the refrigerant flows
through the intermediate heat exchanger 20 and into the power
compressor 15.
[0051] The heating circuit 13 comprises a plurality of shutoff
solenoid valves 24, each located immediately upstream of the
processing tank 4, of the keeping and storing cylinder 5 and of the
inoculating device 11.
[0052] The shutoff solenoid valves 24 open and close to turn the
flow of compressed, heated refrigerant on and off in the respective
coils 22, depending on whether or not heat is to be added to the
processing tank 4, to the keeping and storing cylinder 5 or to the
inoculating device 11.
[0053] In use, the machine 1 performs the artisanal yogurt
production cycle by means of the heating and cooling unit 12.
[0054] Through the heating circuit 13, the heating and cooling unit
12 brings the milk inside the processing tank 4 up to a first
pasteurization temperature T1. The heating and cooling unit 12
keeps the milk at the first pasteurization temperature T1 for a
defined length of time.
[0055] Preferably, the first pasteurization temperature T1 is
substantially 95.degree. C.
[0056] It should be noted that the shutoff solenoid valves 24 of
the heating circuit 13, upstream of the coils 22 of the keeping and
storing cylinder 5 and of the inoculating device 11 are open during
sanitization of the machine 1.
[0057] Once the milk has been pasteurized, the heating and cooling
unit 12, through the refrigerating circuit 14, cools the milk
inside the processing tank 4 down to a second inoculation
temperature T2. Preferably, the second inoculation temperature T2
is in a temperature range substantially between 40 and 45.degree.
C.
[0058] While the milk is being cooled down to the second
inoculation temperature T2, the shutoff solenoid valve 24 of the
heating circuit 13 located upstream of the coil 22 of the
processing tank 4 is closed, while the shutoff solenoid valve 24 of
the cooling circuit 14 located upstream of the coil 22 of the
processing tank 4 is open, allowing the cooled refrigerant to flow
through.
[0059] At the second inoculation temperature T2, a predetermined
quantity of milk ferments is inoculated into the processing tank 4
through the inoculating device 11. More specifically, the
inoculating device 11 is connected to the processing tank 4 by a
feed pipe 11a through which the milk ferments are inoculated into
the tank 4.
[0060] In an alternative embodiment, not illustrated, the milk
ferments are added into the processing tank 4 manually by an
operator using a dosing device.
[0061] When the milk ferments have been inoculated into the cooled
milk, the heating and cooling unit 12 brings the inoculated milk
inside the processing tank 4 to a third fermentation temperature
T3.
[0062] The heating and cooling unit 12 keeps the inoculated milk at
the third fermentation temperature T3 for a defined length of
time.
[0063] Preferably, the third fermentation temperature T3 is
substantially 42.degree. C. The inoculated milk is kept at the
third fermentation temperature T3 for a time interval of between 6
and 7 hours.
[0064] Advantageously, an adjustment and control unit 25 is
logically connected to the heating and cooling unit 12 and is
capable of adjusting the value of each of the first, second and
third temperatures T1, T2 and T3 based on a respective preset,
predetermined temperature value and a respective preset,
predetermined time interval.
[0065] The inoculating device 11 is logically connected to the
adjustment and control unit 25. That way, the adjustment and
control unit 25 controls the automatic release of the milk ferments
into the processing tank 4 when the pasteurized milk reaches the
second inoculation temperature T2.
[0066] Alternatively, the inoculating device 11 may inoculate a
certain quantity of serum-lactose instead of milk ferments into the
pasteurized milk inside the processing tank 4.
[0067] Advantageously, the inoculating device 11 comprises suction
means 8 which are in fluid communication with the feed pipe 11a and
which allow the milk ferments to be more easily transferred into
the processing tank 4. The suction means 8 are connected to, and
controlled by, the adjustment and control unit 25.
[0068] When the predetermined degree of fermentation has been
reached, the milk inside the processing tank 4 is transferred into
the keeping and storing cylinder 5 through the connecting pipe
7.
[0069] The degree of fermentation of the milk inside the processing
tank 4 is measured by a measuring device 27. This allows the milk
to be transferred from the tank 4 to the cylinder 5 at the most
suitable moment. Preferably, the measuring device 27 is a pH
meter.
[0070] The measuring device 27 is logically connected to the
adjustment and control unit 25 in such a way that the adjustment
and control unit 25 detects the degree of milk fermentation
measured by the measuring device 27 and, based on the preset degree
of fermentation, causes the fermented milk to be transferred from
the processing tank 4 to the keeping and storing cylinder 5. More
specifically, the adjustment and control unit 25 acts on the
suction means 8 of the processing tank 4.
[0071] Through the refrigerating circuit 14 of the heating and
cooling unit 12, the fermented milk from the processing tank 4 is
then cooled in the keeping and storing cylinder 5 until reaching a
fourth cooling temperature T4.
[0072] Preferably, the fourth cooling temperature T4 is
substantially 4.degree. C.
[0073] When the fourth cooling temperature T4 is reached, the
yogurt production cycle is over.
[0074] At this point, the heating and cooling unit 12 keeps the
yogurt in the keeping and storing cylinder 5 at a fifth storing and
dispensing temperature T5 until it is dispensed through the
dispensing tap 6.
[0075] Preferably, the fifth storing and dispensing temperature T5
is substantially 4.degree. C..
[0076] The adjustment and control unit 25 is capable of adjusting
each value of the fourth and fifth temperatures T4 and T5 based on
a respective preset, predetermined temperature value.
[0077] Advantageously, an operator interface 26 is logically
connected to the adjustment and control unit 25, allowing an
operator to set the first, second, third, fourth and fifth
temperatures T1, T2, T3, T4 and T5 and the respective time
intervals for which these temperatures are to be kept, depending on
the yogurt recipe. For example, the time interval for which the
third fermentation temperature T3 is kept affects the acidity of
the yogurt made.
[0078] Further, the adjustment and control unit 25 controls the
motor means 30 of the first and second mixers 9 and 10, also
adjusting their speed of rotation.
[0079] The machine 1 described up to now can make plain artisanal
yogurt.
[0080] In order to extend the range of artisanal yogurt production
with different flavors, thus increasing the flexibility of the
machine 1, the machine 1 comprises a topping dispensing device
28.
[0081] The term "topping" is used to include additional ingredients
in liquid/semiliquid form such as fruit preparations, flavored
syrups and the like, and additional ingredients in solid form such
as cereals and dry fruit, biscuits and the like.
[0082] Depending on whether the topping is to be added into the
processing tank 4 while the milk is being processed or directly
into the yogurt stored in the keeping and storing cylinder 5, the
dispensing device 28 can be placed in communication with the
processing tank 4 and with the keeping and storing cylinder 5 or
both.
[0083] More specifically, the dispensing device 28 may be placed in
communication with the processing tank 4 through a first pipe 28a
and with the keeping and storing cylinder 5 or with both through a
second pipe 28b.
[0084] The topping dispensing device 28 is logically connected to
the adjustment and control unit 25 in such a way that the latter
controls the dispensing of the topping according to the type of
topping to be added.
[0085] Advantageously, the operator can set the moment to release
the topping during the yogurt production cycle using the operator
interface 26.
[0086] With reference in particular to FIG. 2 the topping
dispensing device 28 is in communication with the yogurt dispensing
tap 6. More specifically, is located at the top of the dispensing
tap 6 in such a way that the topping can be added directly to the
yogurt when the yogurt is dispensed. In this case, the operator who
dispenses the yogurt from the machine 1 can also add the topping
using the dispensing device 28.
[0087] Preferably, the topping dispensing device 28 and the
inoculating device 11 are located at the top of the machine 1 so
they can be easily accessed for filling with the respective
products.
[0088] In an alternative embodiment, the yogurt production cycle is
performed and completed in the processing tank 4. In this case, the
keeping and storing cylinder 5 can be used not only to store the
yogurt made in the processing tank 4, but also to make yogurt
gelato or yogurt semifreddo.
[0089] To complete the yogurt production cycle in the processing
tank 4, it is sufficient to allow the compressed, cooled
refrigerant to flow through the laminating valve 21 in order to
remove heat from the processing tank 4 and bring the fermented milk
inside it down to the fourth cooling temperature T4.
[0090] The machine 1 as described allows the disadvantages of the
prior art to be overcome and achieves the above mentioned aims.
[0091] Advantageously, the machine 1 does not require an operator
to be in attendance during the yogurt production cycle.
[0092] In effect, once the operator has loaded the basic
ingredients into the machine 1, the entire yogurt production cycle
is fully automatic.
[0093] Another advantage is that a single machine 1 is capable of
making the yogurt and storing it until the moment it is dispensed,
which means considerable savings on dedicated space in artisan
production rooms or shops.
* * * * *